Healthy Oat Muffins
These wholesome, fiber-rich oat muffins are naturally sweetened and packed with wholesome goodness for a quick and satisfying breakfast.
Ingredients
- •1.5 cups rolled oats (150g)
- •1 cup plain low-fat yogurt (240ml)
- •0.5 cup unsweetened almond milk (120ml)
- •0.33 cup maple syrup (80ml)
- •2 large eggs
- •1 teaspoon vanilla extract
- •1 cup whole wheat flour (120g)
- •1 tablespoon baking powder
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.5 cup fresh blueberries (75g)
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- 2
In a large mixing bowl, combine the rolled oats, yogurt, almond milk, and maple syrup, then let the mixture sit for 10 minutes to allow the oats to soften.
- 3
Whisk the eggs and vanilla extract into the soaked oat mixture until well combined.
- 4
In a separate medium bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt.
- 5
Gently fold the dry ingredients into the wet oat mixture until just combined, being careful not to overmix.
- 6
Fold in the fresh blueberries gently with a spatula.
- 7
Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
- 8
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 9
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- You can substitute the blueberries with chopped apples, raisins, or dairy-free chocolate chips.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
- For extra protein, you can substitute half of the yogurt with pure applesauce or add a scoop of vanilla protein powder.
✅ How it should turn out
The finished muffins should be golden brown on top, delightfully moist and tender on the inside, with a comforting aroma of warm cinnamon and sweet oats.